The Best Protein Brownies
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These rich, fudgy, protein brownies pack 7 grams of protein each – they’re perfect as a post-workout treat or healthy dessert. Easy, delicious and flourless!
If you’re a brownie-lover, but also trying to hit your protein goals, this protein brownie recipe is going to be your new bff.
I love adding protein to meals and snacks that would otherwise leave me feeling unsatisfied and hungry a couple of hours later… things that are typically carb-heavy. That’s why I’m always sharing protein-packed recipes like my protein pancakes, protein cookies, protein oatmeal and now these easy protein brownies.
One of my favorite ways to enjoy these brownies is crumbling one up and serving it over a yogurt bowl for breakfast. Chocolate for breakfast = the best start to the day!
Table of Contents
- Why You Need to Make These Brownies
- // ★★★★★ Review //
- Ingredients for High-Protein Brownies
- Easy Recipe Substitutions
- How to Make The Best Fudgy Protein Brownies
- Brittany’s Tips For Making The Perfect Protein Brownies
- Serving Suggestions
- How to Store & Keep Brownies Fresh
- Protein Brownies FAQs
- More Protein Recipes to Try
- The Best Protein Brownies Recipe
Why You Need to Make These Brownies
- Easy to make – These brownies are so easy to whip up! You only need one bowl and 10 simple ingredients.
- Healthier – These brownies are naturally sweetened (they have only 8 grams of sugar per brownie), oil-free and flourless, making them gluten-free + grain-free. I won’t tell if you sneak one of these brownies for breakfast. I do all the time!
- Protein-packed – The added protein helps to curb the blood sugar spike you typically get when eating sweets like brownies. Each brownie has 7 grams of protein!
- Delicious – Sure, these brownies are loaded with healthy ingredients but no one will even know! They are still so rich and fudgy.
// ★★★★★ Review //
“These brownies are AMAZING! As someone who needs a little treat at night, I wanted something that was going to be a little healthier and not full of sugar and highly processed like my go to ice cream. These brownies came out perfect… I’ll be making these again and again and again!” – Sage
Ingredients for High-Protein Brownies
You only need a handful of ingredients to make these healthy protein brownies. I bet you already have everything in your kitchen right now! Isn’t it great when you can make a protein-packed treat without having to run out to the store?
- almond butter – instead of flour we’re using almond butter, which works as a great flour substitute! Just make sure you’re using natural, smooth nut butter that has only one or two ingredients (almonds and salt). Skip anything with added oils and sugars!
- eggs – what gives the brownies structure and helps them to rise.
- pure maple syrup – one of my favorite natural sweeteners. Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
- unsweetened almond milk – I used unsweetened almond milk, but any non-dairy milk will work.
- chocolate protein powder – any plant-based chocolate protein powder works. Nuzest and Truvani are two of my favorite brands. They’re both plant-based and have a minimal, clean ingredient list. Feel free to use vanilla or unflavored protein powder if that’s what you have on hand, but chocolate works best.
- cocoa powder – adds more delicious chocolatey goodness to these brownies! Make sure you’re using unsweetened cocoa powder. Cacao powder works as well.
- chocolate chips – I recommend Enjoy Life dark chocolate chips which is allergen-friendly or Lily’s chocolate chips because they are low in sugar and calories. You can also use chopped chocolate if that’s what you have on hand.
Find the full ingredient list with measurements in the recipe card below.
Easy Recipe Substitutions
- Swap the nut butter: Feel free to swap the almond butter for peanut butter or another nut butter of choice. For a nut-free option try tahini or sunflower seed butter. Just make sure you’re using drippy nut (or seed) butter!
- Use a different sweetener: You can use honey, agave syrup or monk fruit maple syrup as a replacement.
- Make them vegan: A few readers have commented saying they used two flax eggs as a replacement for the eggs to make these brownies vegan.
- Use a different protein powder: I’ve only tested this recipe with plant-based protein powders which tend to soak up more liquid than whey or other non-vegan protein powders. If you do experiment with a whey, casein or beef isolate protein powder you’ll probably want to use less liquid (I’d start with 1/3 cup maple syrup and maybe only 1-2 Tablespoons milk). Let me know if you try it in the comments below!
How to Make The Best Fudgy Protein Brownies
There’s no need for multiple bowls or a blender. Just toss all your ingredients in one bowl, mix, bake and you’re done. Easy peasy!
Step 1: In a large mixing bowl add all the wet ingredients. Whisk together to full combine.
Step 2: Add the dry ingredients to the wet ingredients.
Step 3: Stir until combined. If you notice your batter is on the drier side (which could happen depending on what almond butter or protein powder you use), add a splash more milk!
Step 4: Fold in the chocolate chips.
Step 5: Transfer mixture to the prepared pan. Top with additional chocolate chips. Bake at 350°F for 25-30 minutes.
Step 6: Let cool, cut into squares and enjoy!
Brittany’s Tips For Making The Perfect Protein Brownies
- Use the right protein powder: I’ve only tested this recipe with plant-based protein powder (made from peas) and not all protein powders are the same! Pea protein powder tends to soak up much more liquid than whey protein powder, so you’d likely need to adjust the recipe if you are using a non-vegan protein powder.
- Use more liquid if needed: Some protein powders soak up more liquid and some almond butters are thicker than others. If you notice your brownie batter is on the thick/drier side, add a splash more milk.
- Don’t over bake: Be sure to keep an eye on the brownies towards the end of baking to ensure you don’t over bake them. Pull them from the oven as soon as the center is set and a toothpick inserted comes out mostly clean.
- Cool completely: Let the brownies cool completely before slicing. Trust me, the flavor and texture improve as they set, and no one wants a burned tongue!
Serving Suggestions
I love eating these brownies plain straight from the fridge, but if you want to get fancy here are some topping ideas:
- Nut butter – You can’t go wrong with a drizzle of nut butter to top these brownies! I recommend homemade almond butter.
- Frosting – Want to make these brownies more decadent? Top them with a layer of frosting. My chocolate buttercream frosting or healthy chocolate frosting would both be delicious!
- Ice cream – Brownies + ice cream = a match made in heaven. These brownies would be delicious warmed in the microwave and served with my banana ice cream, chocolate banana ice cream or avocado ice cream. If you really want to amp up the protein of your dessert serve your brownie with my protein ice cream!
- Caramel sauce – I’m drooling just thinking about how delicious my date caramel sauce would be drizzled over one of these protein brownies.
- Yogurt – Want to eat a brownie for breakfast? Crumble it on top of some Greek yogurt (or any yogurt of choice) with some granola (this homemade granola is delicious) and fresh berries. Like a breakfast brownie sundae… so yummy!
How to Store & Keep Brownies Fresh
These brownies can be stored in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 1 week. For longer storage, I recommend freezing. Store in a freezer-safe, airtight container in the freezer for up to 3 months.
Protein Brownies FAQs
Yes! These brownies are made with minimal, good-for-you ingredients and have no refined sugar or artificial preservatives. With 7 grams of protein each, they can help balance your blood sugar and leave you feeling satisfied instead of hungry for more.
These protein brownies are healthy enough to eat every day! Of course, I recommend switching up your snacks and treats to add a variety of nutrients into your diet, but I don’t see any issue eating a protein brownie once a day.
Definitely! Making brownies with protein powder is a great way to make these brownies more filling and add more protein to your diet.
This recipe makes 16 brownies and each brownie has 7 grams of protein each. This will likely vary depending on the protein powder you use.
There are a few reasons why your brownies might have turned out dry. First, they could have baked too long. Check them at the 25 minute mark with a toothpick to see if it comes out clean. If not, let them bake for a few more minutes. The other reason why your brownies might be dry is because of the nut butter or protein powder you used. Some protein powders do soak up more liquid, which could cause them to dry out faster. Also, you want to make sure you’re using drippy nut butter, not dry hard nut butter. If you notice your batter is on the drier side, add a splash more milk!
More Protein Recipes to Try
- Protein Donuts
- How to Make a Protein Shake
- Protein Chia Pudding
- Protein Banana Bread
- Cottage Cheese Brownies
Be sure to check out all of my high-protein recipes and the full collection of healthy dessert recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
The Best Protein Brownies
Ingredients
- 1 cup creamy almond butter
- 2 large eggs
- ½ cup pure maple syrup
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate protein powder, I used Nuzest
- ¼ cup cocoa powder
- ¼ teaspoon sea salt, skip if almond butter is salted
- 1 teaspoon baking powder
- ½ cup chocolate chips, plus more for topping
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
- In a large mixing bowl, whisk together almond butter, eggs, maple syrup, almond milk and vanilla extract.
- Add protein powder, cocoa powder, sea salt and baking powder into the mixing bowl and stir until combined. If you notice your batter is on the drier side (which could happen depending on what almond butter or protein powder you use), add a splash more milk!
- Gently fold in chocolate chips.
- Transfer mixture to the prepared pan. Bake for 25-30 minutes, or until brownies are set in the center and a toothpick comes out mostly clean. Let brownies cool completely (trust me, they test better cool, plus you won’t burn your mouth). Cut into squares and enjoy!
Video
Notes
- Storage: Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 1 week. For longer storage, place brownies in a freezer-safe, airtight container in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This post was originally published on February 11, 2022 and republished on February 12, 2025.
How many servings should this be split into to match the nutrition facts?
16 brownies!
These turned out super good! I used prime chocolate protein & regular milk. So good.
Yay! That makes me so happy to hear these brownies turned out with the Equip chocolate protein powder! Thanks for making this recipe and for coming back to leave a review. I really appreciate it!
First of all, the batter was very very dry and hard to stir even after I added 1/4 cup of milk that wasn’t even in the recipe. Very hard to put in the pan, and lastly tastes horrible. Will not be making again!
Oh no! I’m so sorry to hear this recipe didn’t turn out for you. This batter shouldn’t be overly dry or hard to stir. Protein powder can make a big difference in both texture and flavor—would you mind sharing what kind you used? I’d love to help troubleshoot if you’re open to it. I really appreciate you giving the recipe a try and sharing your experience!
how do you make them more cake-like instead of fudgy?
Hey Victoria! If you’d prefer a more cake-like texture instead of fudgy, you can try a few simple tweaks to the recipe:
1. Add an extra egg – this helps give the brownies more structure and a lighter texture.
2. Reduce the nut butter slightly – since nut butter adds moisture and richness, cutting back just a bit can make the brownies less dense.
3. Add a little extra baking powder (try 1.5 teaspoons total) – this will help the brownies rise a bit more and give them that airy, cake-like feel.
4. Bake a few minutes longer – slightly longer baking time can also help set the brownies more firmly.
Let me know if you try these changes — I’d love to hear how they turn out!
omg this came out like a CAKE and dry as hell.
Oh no — I’m so sorry to hear they turned out dry! I’ve made this recipe many times (and have heard from others who’ve had great results), so I’d love to help troubleshoot. Sometimes the type of protein powder or even a slightly longer bake time can dry them out. Did you make any substitutions or changes? What kind of protein powder did you use? I’d be happy to help figure out what went wrong!
tasty but they came out too sponge y more like cake and less like a brownie. how can i change that?
Hi! Thanks so much for trying the protein brownies! I’m glad you found them tasty. If they turned out more cake-like than brownie-like, here are a few things you can try to make them more dense and fudgy:
1. Reduce the baking time: If they cooked for too long, they might have turned out more spongey. Try baking them for 5 minutes less and checking for doneness with a toothpick—this should help maintain a fudgier texture.
2. Increase almond butter: Since almond butter adds richness, a little extra almond butter could give them a denser, fudgier texture. You could try adding an extra 2 tablespoons.
3. Use less liquid: If the almond milk or maple syrup was measured too generously, you could reduce the liquid a little. This would help create a thicker batter and more dense brownies.
4. Check the protein powder: Some vegan protein powders can be more absorbent, so you may need to adjust the liquids slightly depending on the brand or type. If you’re using a different protein powder next time, you might want to experiment with adding just a little less liquid.
I hope these tips help! Let me know if you give them a try again.
My very picky 8 year old loves these for breakfast! I’m using Aloha chocolate protein and a little less than a 1/3 cup maple syrup.
Oh yay! That makes me so happy to hear. I’m so glad he loved them! Thanks for coming back to leave a review. I so appreciate it!
So tasty! Plenty sweet. My family had no idea they had protein and almond butter in them. Yum!
So glad this recipe was a hit for you and your family! Thanks for coming back to leave a review. I so appreciate it! 🙂
If I used oat milk instead of almond do you think it would work ok?
Yes! Oat milk will work just fine!
Hi! Is there any changes I can make to use a granulated low-cal sweetener like Swerve? I know the main sweetener would be maple syrup, but was wondering if I could it substitute for a granulated option?
Hey Lucy – I haven’t tried it, so I’m not sure how the brownies would turn out using swerve instead of maple syrup since it would be a different type of sugar. If you want a low-calorie sweetener option I would suggest using Monkfruit maple syrup since it’s a liquid form of sweetener and can be used 1:1 with the maple syrup. Let me know what you end up trying and how the brownies turn out!
When I am ready to eat a brownie I just transfer it from the freezer to the fridge overnight?
Yes, then it’ll thaw overnight and be ready to enjoy the following day. 🙂
These were SO GOOD!!! Made a few tweaks and they still tasted delicious. Thought I’d share for anyone looking to tweak a little: Used 1/2 cup almond butter with 1/2 cup applesauce, used 1/4 cup maple syrup with 1/4 cup applesauce, used collagen instead of protein powder and added about 2 TBSP extra cocoa powder for more flavor, and then finally added in a few more tablespoons of chocolate chips since I used less sweetener. Delish!
Yay! So glad you loved these brownies, Taylor. Thanks for sharing your recipe edits with us! I know that’s always super helpful for other readers.
I don’t see ingredient amounts listed anywhere
Hi Luke, the ingredient amounts are listed at the bottom of the article in the recipe card. If you’re still having trouble finding them, let me know and I’d be happy to help!
This is amazing and I’ve made is more than once. Sometimes with powdered PB, sometimes with natural PB sometimes with almond butter and it turns out delicious every single time.
Woo!! This makes me so happy to hear. I’m so glad you’ve been loving these brownies, Carolyn. Thanks for coming back to leave a review + star rating. I so appreciate it!
These are a huge hit, especially with my kids!! They don’t taste like the most amazing gourmet full fat non-protein brownies, so don’t go in thinking that, but if you want a dessert that you wouldn’t feel guilty serving for breakfast that makes the average person say YUM, this is a great go-to!
Is there a Blondie version??
WOO! This seriously makes me so happy to her, Ann. I am so glad this recipe is a hit for the whole family. I totally need to work on a protein blondie recipe! Thanks for sharing your review & star rating, I really appreciate it!
Ok I never leave reviews for anything but these are soooooooo gooey and delicious!!!
YAY!! I am so glad you are loving these brownies, Natalie. Thank you so much for taking the time to share your review + star rating, I really appreciate it!
Can I use peanut butter instead of almond butter? I just ran out of almond butter but I saw this recipe and am so excited to try it!
Absolutely! Peanut butter should work just fine, enjoy!
I have made this recipe twice now. I substituted the maple syrup with apple sauce to reduce the calories and it works great! The first time around I used peanut butter instead on almond butter since I had it at home and it came out very good but overpowered the chocolate flavour too much for my taste and reduced the sweetness as well. Almond butter is definitely the better choice and I think cashew would be wonderful as well. Using crunchy nut butter also gives a nice bit of texture.
Awesome recipe!
YUM! These are always a go-to recipe when I need a treat. I am so glad you gave these a try and are enjoying them, Maria. Thank you for sharing your review + star rating, I really appreciate it!
These were fantastic! I made them vegan using flax eggs, I also used unflavored protein powder because it’s what I had on hand, just added a little more cocoa, used soy milk. Turned out perfect, my whole family loved them, thank you 🙂
Perfect! I am so happy to hear that these are a hit for you and your family, Tammy. Thank you for sharing your review & star rating, I really appreciate it!
These brownies are AMAZING!
As someone who needs a little treat at night, I wanted something that was going to be a little healthier and not full of sugar and highly processed like my go to ice cream. These brownies came out perfect and reheating a piece in the air fryer is so perfect to make the chocolate chips get all melty! I’ll be making these again and again and again!
WOO! This seriously makes me so happy to hear, Sage. I am glad you found this recipe and they turned out great for you. Thank you for sharing your review + star rating, I really appreciate it!
These were AMAZING! 🤩 I used vanilla kachava protein powder and added a heaping 1/4 cup cocoa powder to make it more chocolatey. Had to add more milk to thin the batter a bit and added about 1/8 cup coconut sugar to balance the extra cocoa powder I added. I also put Lily’s chocolate chips and walnuts in the batter. Everything else in the recipe I kept the same. I had to bake these around 35 minutes but watch the time. The consistency was absolutely perfect. Not too fudgy but not too cakey either! My new favorite recipe by far!
WOO! This seriously makes me so happy to hear, Rebecca. Thank you for taking the time to share your review + star rating, it means so much to me!
Can i omit protein powder
Hi Pina – If you are looking for a brownie recipe without the protein powder, I would recommend my Sweet Potato Brownies, Chickpea Brownies, or Oat Flour Brownies. Let me know what one you try!
Amazing I’ve just baked them
Yay! I am so happy to hear that you are loving these brownies, Cecilia. Thank you for taking the time to share your review + star rating, I really appreciate it!
If I only have vanilla protein powder, what do you suggest to add so it has the flavor of chocolate protein powder? More cocoa?? If so how much?
Hi Tamar – That shouldn’t be a problem, they might just not be as chocolatey. Yes, you can add a little more cocoa powder if you’d like, but I would just check the consistency of the batter, if it seems dry, add a bit more milk. Let me know how these turn out, enjoy!
Is there any way to make these nut free? I have a nut allergy
Hi Rianna! Of course, you can use sun butter instead of almond butter and for the milk, you can use whatever non-dairy milk you prefer. Hope you enjoy these!
Hi!! I love your brownies recipe! They are perfection for after workout treat! 😃 soooo goood!!! I just added in peanut butter chips as a garnish on top and inside the batter! Who doesn’t love more peanut butter?! I am hoping you will clarify for me how many servings are considered with your nutrition information above? 1 batch at 1 times the recipe and cut into how many servings?
Serious love for these! Thank you so much!!
Hi Maria! I am so glad you are loving these brownies, the peanut butter chips are a fantastic addition! You will cut these brownies into 16 squares and 1 square is 1 serving. Hope that helps! Thank you for taking the time to share your review & star rating, I really appreciate it!
These are really good! I made them for my husband who has cancer and needs healthy high protein snacks to help him gain weight. My kids and I also like them. I used peanut butter instead of almond butter because that is what we had at home. I also used unflavored Gainful protein powder.
YUM! I am so glad you gave these a try and everyone is loving them, CM. Thank you for making and sharing my recipes with your family and taking the time to share your review + star rating, it means so much to me!
My first batch was very dry, as some have commented. I think in addition to over-baking, I may have been using the dry dredges of the almond butter jar. For the second batch, I had runnier almond butter and added a little extra liquid to the batter and took them out of the oven at the 25 minute mark. Much better–definitely will make again! I substituted water for the almond milk and seemed to work fine.
YAY! I am so glad the second batch turned out great for you, Melissa. Thank you so much for sharing your review + star rating, I really appreciate it!
Love them! I have been making them regularly for an year. To be honest, I always use fruit jam instead of maple syrup and, yes, there is sugar, but they taste great.
WOO! Love this so much, I am so glad these turned out great for you are they are a hit, Aura. Thank you so much for sharing your review + star rating, I truly appreciate it!
can you taste the almond butter in them? I really dislike the flavor of almond butter. I wonder if you could sub cashew butter and if the taste would be milder?
You can use any nut or seed butter that you prefer for this recipe. Enjoy!
These brownies are simply amazing. I love them and I’ve already been sharing this with my chocolate-loving friends and family. Thank you for this!!!
YESS! These are the best, glad you are loving them, Carolyn. Thanks for your review + star rating, I really appreciate it!
Do you have any recommendations for chocolate protein powder to use with this recipe?
Hi Shelby – Any chocolate protein powder works. Nuzest is one of my favorite brands. It’s plant-based and has a minimal, clean ingredient list. Plus, the chocolate flavor is delish. You can use my code eatingbirdfood for 15% off your order.
The absolute BEST brownie recipe -EVER! These have become a staple within my household. My 9 year old son absolutely loves having one as an after-lunch snack, either at home or packed in with his school lunch. I typically sub in raw honey instead of maple syrup. I have used chocolate, vanilla and peanut butter protein powders in this recipe, as well as subbing in peanut butter in place of almond butter.
I’m thinking of taking my NutraBio strawberry shortcake protein powder and trying to take these in more of a “blondie” direction. I am going to attempt to use cashew butter, and either almond or coconut flour in place of the cocoa powder. We will see what happens – wish me luck! ha ha
AMAZING! I am so glad you are loving these brownies and they turn out amazing for you! I can’t wait to hear how the blondie version turns out, make sure you update us!! Thanks for sharing your review + star rating, I truly appreciate it!
Would so appreciate gluten free and egg free options being given for recipes:)
Hi Sharon – Above I mention substitutions (as I do in all of my recipes). For this recipe, which is already gluten-free, I have not tried swapping the eggs for flax eggs, but I bet it would work. The brownies just might not rise as much. Let me know if you try a vegan version. Enjoy!
We love these! I used less almond butter and Orgain chocolate protein powder (their lower carb one) and they were delicious!!
Ah this is so great to hear, Meera. I am glad you have these a try and they turned out amazing for you. Thank you for your review + star rating, I really appreciate it!
Worst recipe ever. I followed every instruction to the gram and it was dryer than ghandi’s feet!
Oh no, Rachel! Did you change anything about the recipe? And what protein powder did you use?
No it was all the same and I used my protein chocolate whey powder 🙁
Whey protein powder tends to absorb more liquid making recipes a bit dryer. I would recommend adding more milk to your batter before baking.
Mine also came out extremely dry. Which is okay, I know that whey protein in recipes causes that. The flavor is fantastic though!
Hi KC – Glad you’re enjoying these, I would recommend maybe increasing the liquid a bit or shortening the bake time if you don’t want them as dry. Thank you for your review, I appreciate it!
…never thought i’d prefer a cold brownie over a warm one, but these are SO good right out of the fridge. tastes like a fiber one brownie but better when cold.
RIGHT!! These are absolutely delicious right out of the fridge, glad you agree and are loving this recipe, Taylor. Thank you so much for sharing your review & star rating, I really appreciate it!
can peanut butter and normal milk be used?
Absolutely! Hope you love these brownies!
Mine turned out really dry 😭
Oh no, I am so sorry to hear that. Did you change anything about the recipe?
Looks great! 👏👏
Hope you enjoy these brownies, Julianne!
Delicious! I used ritual vanilla protein powder the first batch and flax egg that time. I baked them at 375 for 15 minutes and realized it said 350 so I turned it down and this time I used Orgain unflavored collagen and 2 bananas instead of eggs. I also used coconut sugar and date paste to cut down on the sugar because the first were super sweet! I also replaced milk with coffee, because I didn’t have milk and omg the second batch I enjoyed and thought, how silly! the truth is this only bakes 8 Delicious brownies! and they are filling!
WOO! This sounds absolutely delicious, Kasey. I am so glad this recipe turned out great with your subs and you are loving them. Thank you for coming back and sharing your review + star rating, I really appreciate it!
Do you think these can be made with a pea protein powder, or will only whey powder work? I’m gluten free as well as dairy free.
Hi Laurie – Pea protein will work! I use Nuzest for all my protein recipes and they come out great. Hope you enjoy this recipe!
My husband has a medical condition that requires him to consume more protein. These are perfect and delicious. I add chopped walnuts for extra protein and fiber. I wrap individual servings in wax paper and store in a container in the freezer. A sweet treat with an added bonus.
Aw I am so glad you found this recipe and are both enjoying these brownies, Susan. Thank you so much for sharing your review & star rating, I truly appreciate it!
I’m always skeptical of my own cooking/baking skills but your recipes turn out spot on every time which gives me so much confidence to try new recipes! These days when I’m craving something fun like a brownie I’m like… let me see if she has a healthier version versus going to the store. This recipe in particular was just like a regular brownie to me, taste and texture wise! They left me feeling fuller faster and more satisfied versus normal brownies. I even chopped it up with a banana and a tiny bit of whipped cream for breakfast- delicious!
Aw yay! This means so much to me, glad you are loving this recipe, Emily. Thank you so much for sharing your review + star rating, it means so much to me!
My husband is living with diabetes and taking wonderful care of himself. I came looking for a magic recipe that he could enjoy for his birthday –more than just a bite at a time. This was the one! It was delicious. We’ll make it again and again!
Aw I am SO glad that your husband was able to enjoy this recipe for his birthday! Thank you for coming back and sharing your review + star rating, I really appreciate it!
Hi,
The recipe looks amazing but I only have unflavoured protein powder. How can I substitute?
Hi Rivki – That shouldn’t be a problem, they might just not be as chocolatey. You could add a little more cocoa powder if you’d like. Let me know how these turn out, enjoy!
I would love to know how you’re getting “10 grams” of fat per brownie. Assuming you’re dividing this into 9 separate brownies the math I come back with is over 20 grams per brownie.
Hi Bryan – You will actually cut these into 12 squares and that will equal out the the 10 grams of fat per brownie. Enjoy!
Such a great recipe! I’ve made this recipe 3 times this week and it won’t be the last. I’m working on adding more protein in my meals and a good tasting brownie. This was approved by most of my non “healthy” family that thinks anything homemade is overrated. Even they were impressed. I added more chocolate chips to make more goey but this recipe is awesome! I’ll be tweaking it to make it more moist and fudgey but this was the recipe I was looking for to start!
Ah this is the best! I am so excited to hear that you are loving these brownies. Thank you so much for coming back and sharing your review + star rating, it means so much to me!
As an european, could you translate the cups in grams?
Hi Nicole – I would recommend using an online converter. You can try using the King Arthur’s site, I hear that one works well. Let me know how it turns out. Enjoy!
Can these be frozen?!
Hi Stacy – Yes, you can store these in a freezer-safe, airtight container in the freezer for up to 3 months. Enjoy!
Okay seriously. These brownies are so freaking good! I still don’t quite understand how they have the consistency of a regular brownie but there’s no flour! I made them once exactly as the recipe states and needed the full 30 minutes as they were not done in the center at 25 minutes. I made them a second time and increased the protein amount to 2/3 cup and added 1/2 cup walnuts. So delicious!!
Woo! I’m so glad you enjoyed these protein brownies Katherine! And that’s great to know that the second batch with the additional protein turned out too.
These were surprisingly good. I can’t believe they have the same consistency as regular brownies and gluten free! This will definitely be a repeat in our household. (We used creamy peanut butter as that is what I had on hand but everything came together well). This is a must try!
Woo!! This makes me so happy to hear. I’m so glad you enjoyed these brownies, Melanie. Thanks for making them and for coming back to leave a review. I so appreciate it!
These are so delicious! I made mine with Vital Protein Chocolate Protein Powder, and I used Lily’s Chocolate Chips. I only baked it for 20 minutes and that was just the amount of time they needed! They were so smooth and chocolaty, (and i didnt feel guilty eating them lol) and they had the perfect almond butter/chocolate ratio. 10/10, would make again! 🙂
Woo!! So glad you loved these protein brownies, Emma. Thanks for making it and for coming back to leave a review. I so appreciate it!
These were amazing! I used honey instead of maple syrup. I love the texture! Also, because they have protein in them, I got full and was satisfied having 2 small pieces and didn’t feel like I wanted to eat the whole batch like with regular brownies 😂 This is now my go to brownie recipe when I can’t get chocolate off my mind!
Excellent! I am excited to hear that these brownies are such a hit, Kristina. Love that you can enjoy brownies without all the guilt. Thank you for sharing your review + star rating, I so appreciate it!
Another winning recipe! I made these w some changes to make them even healthier and used less almond butter but instead added powdered almond butter, added more almond milk and half a banana to give more moisture. Fantastic and so fluffy!
YUM! I am happy to hear that this recipe is a hit, Berangere! Your substitutions sound like they worked great. Thank you for your review + star rating, I so appreciate it!
Hi Brittany, do you think I could substitute the maple syrup with honey?
Hey Josephine – Honey should work just fine as a substitute for the maple syrup. Let me know if you end up trying these brownies and what you think of them!
Can I make these with sugar-free monk fruit Lakanto maple-flavored syrup?
Hey Amy – I think that would work just fine! Let me know how these brownies turn out if you end up making them.
My family loves these! My 11-year old specifically requests these brownies over my traditional recipe!
Ahh! I am so happy that you and your family enjoy this recipe, Janie. Thank you for your review + star rating, I so appreciate you being here!
Great tip on when usin protein powder it will soak up any liquid way more. As when I mix fold in dry mix to wet it can get dough like quite fast. Could I add mct oil instead of milk, already use stick of pure butter. And what’s ur view on xantham gum and konjac powder in brownie recipes. I see some use them others neither.?
Hey Rob, I’m not sure as I haven’t tested it! The MCT oil could make the brownies too oily with the nut butter, but let me know how it turns out if you try it. I’ve also never baked with xantham gum or konjac powder so I’m not sure if they would change the consistency or taste of these brownies. Let me know if you end up adding either of these and how the brownies turn out!
hello! I saw your question about xanthan gum. I cook a lot with it. It’s very helpful if you want your baked goods to hold together specially if there aren’t enough biding agents like eggs, flour or cornstarch. anyway, my advice is to use 1g to 2gr, never more than that and if possible try to blend it with the liquids and with a blender, if you don’t want, just whisk it very well it a fork or frother (those for lattes and milk ). Don’t think it’s worth using more because it’s very powerful, half teaspoon it’s enough! Use it in cakes, bars, cookies, brownies, custards, ice cream or anything. Good luck with your baking!
These were awesome! We couldn’t stop eating them!
Ahhh that’s great to hear, Janet! Thank you for leaving me a comment and review, I appreciate it!
My family loved these brownies! They were so moist and delicious! We will be making these again!
Yay! So happy to hear that, Arlynda. Thank you for your comment and review as well!
These came out great! I have a tree nut allergy, so I used pumpkin seed butter. I also used Quest chocolate protein powder. To make them less carbs, I used a combination to Swerve and monk fruit, and increased the milk (I used oat milk). All of my substitutions still yielded yummy results!!
Yay! So glad it worked for you, Lisa. Thank you for leaving a comment and review! I appreciate it!
Omg so delicious!!! I already had all my ingredients mixed up and then I realized I didn’t have any baking powder. So I mixed in 1/4 tps baking soda and 1/2 cup of buttermilk and these browines are so gooey and delicious. 10/10
Yay! So glad these brownies are a hit, Liz. Thanks for sharing the quick fix you used, I’m glad they turned out!
I used this recipe as a guide really. I melted a cup of chocolate chips with a half stick of butter.
Added in a teaspoon of espresso powder to enhance the chocolate flavor.
I added in two scoops of chocolate protein powder, added walnuts, a 1/4 oil, and 1/4 flour. Batter tasted good 👍 can’t wait to try these!
Great way to make this recipe your own, Theresa! How did they turn out?
Sounds delicious! What can I sub for eggs to make vegan?
Hi, Barbara! I have not tried swapping the eggs for flax eggs, but I bet it would work. The brownies just might not rise as much. Let me know if you try it and how they turn out.
Best protein brownies ever. Even my husband liked them.
Woo! Glad to hear that, Lorraine! I appreciate you coming back to leave a review.
Made the healthy protein brownies. They were outstanding. Love the flavor! Can’t wait to make them again. Thank you for the awesome recipe.
Woo! Glad to hear these were a hit, Chris. I appreciate you coming back to leave a review and star rating!
Mine came out really dry and I followed the recipe. Personally, I would like them sweeter, but I also have a really bad sweet tooth. Would adding more liquid help?
Hmm, sorry to hear that, Sarah! Did you change anything about the recipe?
Flavor is good but they are a bit dry. In the oven for the 25 minutes. Didn’t change the recipe except that my almond butter was the nut and seed butter from Cosco. But it is a very creamy almond butter. Topping with whipped cream and that solves the issue!
Making these right now and already been in the oven for 30 minutes and still oooey goooey inside (toothpick isn’t coming out clean)!! Added another 5 minutes and hoping that works and doesn’t dry them out too much (fingers crossed)!
Oh no! Let me know how they turn out after adding 5 minutes to the cook time.
Looks amazing! Do you have any recommendations for what I could swap the protein powder for? Would almond flour work?
Hi, Michelle. I haven’t tried making these without protein powder, but swapping for almond flour might be your best bet. You could also try one of my other brownie recipes, like these fudgy black bean brownies.
excellent post thank you for sharing
The flavor of the brownies was good, but they came out too try. I followed directions and kept them in the over for 25 minutes. If I make them again, I will try shorter time in the oven.
Oh no! Sorry to hear they came out dry for you, Jordana. Did you change anything about the recipe?